Ghanaian Dinner Delight: Grilled Tilapia with Plantain and Peanut Stew

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 tilapia fillets 1 ripe plantain, sliced into 1
• inch rounds 1/4 cup natural peanut butter 1/2 cup coconut milk 1/2 cup vegetable broth 1 medium onion, diced 1 bell pepper, diced 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 teaspoon smoked paprika 1 teaspoon ground cumin Salt and pepper, to taste Olive oil, for cooking Fresh cilantro, for garnish Lime wedges, for serving

Instructions

1. Prepare the ingredients by slicing the plantain into 1 inch rounds. In a large saucepan, heat olive oil over medium heat and sauté onions, bell pepper, garlic, and ginger until softened. Stir in peanut butter, coconut milk, vegetable broth, smoked paprika, cumin, salt, and pepper. Simmer for 10 minutes or until the sauce has thickened. Season the tilapia fillets with salt and pepper, then grill them over medium high heat for about 4 5 minutes per side, or until cooked through. In a separate pan, fry the plantain slices in olive oil until golden brown and tender. To plate, place one grilled tilapia fillet atop each of two plates, then drizzle with the peanut stew. Arrange the fried plantain slices around the fish and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an added burst of flavor.

Chef’s Insight

Ghanaian cuisine often features peanuts, which add richness to dishes like this stew. Grilling the fish imparts a smoky flavor that complements the sauce well.

Notes

This recipe is suitable for a standard diet and can be easily adapted to cater to gluten-free, dairy-free, or vegetarian diets.